YOUR SOLIN GENERATED RECIPE
Carne Asada Quesadillas with Guacamole
Sautéed lean flank steak and crisp peppers folded into a toasted tortilla with melted cheese, served with a side of creamy lime-infused guacamole.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.5 oz Grass-fed cheddar cheese
0.13 whole Avocado
1 tsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
0 tsp Olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
1 tbsp Fresh cilantro
PREPARATION
Season the flank steak evenly with garlic powder, cumin, 0.125 tsp sea salt, and 0.125 tsp black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, add the sliced red bell peppers and onions, sautéing for 4-5 minutes until tender and slightly charred.
Prepare the guacamole by mashing the avocado with lime juice and the remaining salt and pepper in a small bowl.
Wipe the skillet clean and place the tortilla inside over medium heat, sprinkling the cheese over one half.
Layer the sliced steak and sautéed vegetables over the cheese, then fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has fully melted.
Slice the quesadilla into wedges and serve immediately with the fresh guacamole and cilantro.